Cut the bacon into small cubes and fry in a saucepan in olive oil over a low heat until crispy. Remove and set aside. Cut the leek into small rings and sauté in the remaining fat. Dice the butter pumpkin, mix with the leek and sauté. Add the vegetable stock, bring to the boil briefly and simmer for 20 minutes. Puree with a blender. Season the soup with the spices and vinegar, pour into plates and sprinkle with the bacon cubes.

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By ticking the checkbox next to this box, you agree that the data you provide will be collected and stored electronically. Your data will be used only strictly earmarked for processing and answering your request. You can revoke this consent at any time by message to us. In case of cancellation your data will be deleted immediately. For more information, see the Privacy Policy